Matjes Hausfrauenart

Step 1

Slice the red onion lengthwise from root to tip into thin, paper-thin slices, about 1/8 inch thick; separate the layers into rings.

Step 2

Slice each dill pickle lengthwise into quarters, then cut crosswise into 1/4-inch pieces, similar to dicing them into small chunks.

Step 3

Cut the apple lengthwise in half, remove the seeds and core with a small knife, then slice the flesh crosswise into 1/4-inch thin slices.

Step 4

Pat the matjes herring fillets dry with a paper towel, then cut each one diagonally into 2-inch pieces; they should look like wide, slanted chunks.

Step 5

Pour the white wine vinegar and olive oil into a small bowl; whisk them together until the mixture looks emulsified and slightly creamy.

Step 6

Add the salt and black pepper to the dressing; whisk until dissolved and taste for seasoning.

Step 7

Place the herring pieces, onion rings, pickle chunks, and apple slices in a large bowl; pour the dressing over everything.

Step 8

Gently fold the ingredients together using a rubber spatula until evenly coated, rotating the bowl a quarter turn and repeating until all pieces are moistened.

Step 9

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving, so the flavors blend and the herring firms slightly in the cold.